Pastitsio, Greek Lasagna

Published on November 11, 2019 | By

This traditional Greek main course is usually made with ground lamb. Pastitsio is a hearty and rich baked pasta dish that is best when made ahead. If you can’t get lamb you can substitute ground beef or turkey or a combination of any of these ground meats. It reminds me of moussaka but with meat. Love the cinnamon, nutmeg and allspice flavors with the rich and creamy béchamel. Cozy food!

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • 2 lbs ground meat, preferably lamb or some combination of lamb, beef or turkey
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 28 oz can of peeled tomatoes
  • 2 TBSP tomato paste
  • 1-2 tsp of cinnamon
  • 1 tsp oregano
  • 1/4 tsp allspice
  • 1/2 tsp fresh ground black pepper
  • 1/2 tsp salt
  • 4 TBSP Greek olive oil
  • Bechamel: 6 TBSP butter
  • 3/4 cup flour
  • 1 quart of milk, slightly heated
  • 3 eggs
  • 1/2 tsp nutmeg
  • 1/4 tsp white pepper
  • 3/4 lb of penne or ziti pasta, cooked and drained
  • 6 oz Parmigiano Reggiano, grated
  • 8 oz Kasseri cheese, grated

Instructions

  1. Preheat oven to 350. Heat 2 TBSP of olive oil in a deep skillet. Sauté the meat and onions on medium heat until cooked through. Add the garlic, cinnamon, allspice and oregano, salt and pepper. Stir in tomato paste. Reduce heat, cover, and simmer for 45 minutes.
  2. Cook the pasta according to directions on the package. Drain and pour warm past into a deep 9X13 baking dish. Add 2 TBSP olive oil and 1/3 of the grated cheese. Set aside. If you cannot find greek kasseri cheese which is a sheeps milk cheese, use parmesan or a combination of parmesan and asiago.
  3. While the meat sauce continues to simmer, make the béchamel. Melt 6TBSP of butter in a heavy pot. Stir in flour and continue to stir for about 5 minutes until well combined. Whisk in heated milk and continue whisking until smooth. Cook over medium heat whisking constantly until mixture comes to a slow boil for about 10 minutes. Make sure to scrape the bottom and sides of the pan where flour tends to thicken. Add nutmeg and white pepper. Remove from heat. Let cool slightly.
  4. Whisk eggs in a large bowl. Slowly whisk warm flour and milk mixture into eggs. Then pour everything back into the pot and keep warm.
  5. Begin to layer the remaining ingredients. Pour meat sauce onto of past and top with 1/2 of remaining cheese. Pour béchamel on top of meat mixture and cover with remaining cheese.
  6. Place casserole in 350 degree oven and bake for at least 45 minutes until brown and bubbly. Remove and let the pastitsio sit for about 15 minutes before serving. Cut into squares and serve . Great with a greek salad and crusty warm bread and seasoned olive oil.
  7. Pastitsio freezes well. Cut the pasta into squares and freeze individual servings. Also good when made ahead and reheated before serving.
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